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Italian Bread Wedges Recipe

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This recipe for Italian Bread Wedges, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Musser


3 tsp. yeast
1 c. warm water, divided
1 tsp. sugar
2 T. canola oil
1 tsp. salt
2 1/2 - 3 c. flour

1/3 c. fat free italian salad dressing
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried thyme
dash pepper
1 c. (4 oz.) shredded part skim mozzarella cheese
1/4 c. grated Parmesan cheese

In a mixing bowl, dissolve yeast in 1/4 c. warm water. Add sugar; let stand for 5 minutes. Add the oil, salt, remaining water and 2 c. of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes. Punch dough down. Turn onto a lightly floured surface. Pat dough flat. Let rest for 5 minutes. Press into a greased 14 inch pizza pan. Spread with salad dressing. Combine the garlic powder, oregano, thyme and pepper; sprinkle over dough. Top with cheeses. Bake at 450 F for 15 - 20 minutes or until golden brown. Serve warm.




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